Garlic Rosemary Vegan Crackers with a Twist

(To those of you that receive updates via email subscription, I apologize for the multiple messages sent out. It is the automated RSS feed and this should be the last of those multi post emails sent out. Sorry for the inconvenience.)

Happy Tuesday everyone! Thank you for all the well wishes regarding the technical difficulties. Fortunately I had an older copy of my database in addition to copies of some of the posts that were lost. As you can see things are up and running and I’m excited to share a brand new recipe with you for my current favorite homemade crackers.

These crispy crackers always make my belly happy. They are quite a mixture of flavors that at first look may seem strange, but somehow they just work so well together. We really like them and I hope you do too. I’ve tried to make them as healthy as possible and so I’ve used olive oil as the fat and substituted half the flour with whole wheat. I’m keeping it short today and will get to the recipe straight away. Thanks for stopping by!

Preheat oven to 400f or 200c, prepare a baking sheet with parchment paper or line with silicon slip mat, set aside. In a large bowl sift the two flours, and baking powder together. Stir in all of the spices and stir until well incorporated. Make a well in the center of the bowl, pour the ½ cup (118ml) of water and all of the olive oil into the bowl. Stir or work the dough with your hands until it comes together, gradually add the remaining 2 tbsp. of water if needed. The dough needs to be soft and elastic. Set aside and allow to rest for 5 minutes.

Depending on how large the baking sheet is, you may want to divide the dough in half. Roll out the dough on a floured surface until very thin, you can adjust the thickness as you like but make sure you adjust the baking time. Transfer the dough onto baking sheet. Use a knife or pizza cutter to score the dough into squares or desired cracker shapes. You won't need to cut all the way through because the dough shrinks and pulls apart as it bakes so they will break off easily. Use a fork to puncture the dough. Brush the crackers with water or olive oil then sprinkle the coarse salt over the crackers.

Place baking sheet in center of oven and bake for 10-15 minutes. If you roll out the dough very thin start keeping an eye on the crackers after 8 minutes to prevent burning. Allow to cool completely before breaking individual crackers apart and storing or eating. Repeat the same process for the remaining dough.

So sorry you had to undergo the problems with your posting. It’s what every blogger dreads…But how lovely that you presented us with such a tasty recipe. These look great. I love to make crackers and this will definitely be a new addition!

Oh no, I’m so sorry about your technical difficulites, Nancy…that is so frustrating. I’m so happy you’re back up and running, and I hope everything is completely back to normal and nothing was lost permanently.

These crackers are beautiful! I haven’t made homemade crackers in forever and every now and then I get the urge to do so…I think these tasty little beauties will be the next version I try. :)

Hope your database issue is behind and everything is up and running. I get nervous when things like that happen. One day I really want to make homemade crackers. I really like the part where you cut into squares… I’m weird but it looks fun to cut into square shapes! These rosemary crackers sounds yum!

Wow, these look terrific! I never make my own crackers, which is silly – if I did, I could get exactly the flavor I want. And rosemary is such a great flavor in anything, but it’s particularly nice in crackers. And with the other flavors you’re using, these must be amazing! Really nice – thanks.

Rosemary is one of my favourite herbs! I love these crunchy spicy crackers. Crackers and breadsticks are always present on the table during the festive season in Italy! Great that you are back on track with your YUMMY blog. Ciao

Having tasty crackers in the house is as dangerous as having a full cookie jar and these are some tasty crackers! Love the spices you used and the coarse salt on top was a classy finish. Saving this post for when the cookie jar is empty. :)

What a wonderful & simple recipe! I made these salt-free, and baked them in shape of little cups(using a mini muffin tray) so I could fill them up with all sorts of deliciousness. Turned out so well that this is going to be my go-to cracker recipe! Thank you so much.